In order to study the relationship between high molecular weight gluten in subunits (HMW-GS) and bread - making quality of wheat (T.aestivum L.), 154 advanced breeding lines of wheat which have not been selected for baking quality, assayed by SDS-PAGE and their HMW-GS were determined. Bread-making quality of the lines was revealed indirectly by Farinography ,Zeleny and SDS Sediment ion tests. Farinogram traits including dough stability (DS), dough weakening (DW) and valorimeter value (VAL) were measured. Statistical analysis showed that the effects of Glu-1 loci (Glu-Al, Glu-B1 and Glu-D1) were significant for variation in Zeleny and SDS sedimentation volume. For these two traits , subunits 1 and 2* and 5+10 were superior to 7+8 and 7+9 for SDS sedimentation volume. Effect of locus Glu-D1 in additipn to the mentioned traits , was significant for VAL, DDT and DS .Glu-A1 and protein content interaction effect was significant for VAL and SDS sedimentation volume .Glu-B1 and protein content interaction effect was significant for Zeleny and SDS sedimentation volume. Correlation coefficients between HMW-GS interactions were significant for some baking quality characteristics, For example (1) * (5+10) effect was correlated positively with VAL ,DDT, Zeleny and SDS sedimentation volume. It seems that the protein content is important for the expression of HMW -GS effects. The results of this research showed that the subunits 5+10, 1,2* and 17+ 18 had more positive effects on baking quality than the other subunits.
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